We used 162 inside rounds to determine the
influence of different quality grades, postmortem
aging periods, blade tenderization passes, and
degree of doneness on thawing and cooking
losses and Warner-Bratzler Shear ...

We used 162 top sirloin butts to determine
the influence of different quality grades, postmortem
aging periods, blade tenderization
passes, and degree of doneness on thawing and
cooking losses and Warner-Bratzler shear ...

We used 162 strip loins to determine the
influence of different quality grades, aging periods,
blade tenderization passes, and degree of
doneness on thawing and cooking loss and
Warner-Bratzler shear force (WBS, ...

The potential translocation of E. coli
O157:H7 from the surface to the interior of
whole muscle by blade tenderization was evaluated.
Beef top sirloin subprimals were inoculated
with 106 or 103 cfu/cm2 and passed ...

A questionnaire to determine the use of
blade tenderizers in beef fabrication facilities
was sent to 241 members of the North American
Meat Processors Association (NAMP).
Eighty-four percent of the 90 respondents ...

The effect of blade tenderization on translocation
of natural microflora from the surface to
the interior of longissimus dorsi steaks aged for
7, 14, and 21 days was evaluated. Samples
from the exterior and interior ...